Limoncello Mascarpone Cake

This Limoncello Mascarpone cake is irresistibly citrusy made with Limoncello liqueur in the cake batter. It is a great addition to your morning routine between sips of coffee or tea.

Nothing puts more pep in my step than starting the day off with a slice of lemon cake. Especially when that cake is spoke with a bit of Limoncello!! But don't worry, with just a few splashes of this liqueur you are getting much more flavour than buzz. This Italian lemon cake is topped with a rich and creamy mascarpone frosting and a tart lemon curd. 

I don't know what it is about a good lemon cake or loaf ! Whenever I see something like this at a café, even if I am not hungry, you better believe I will ordered a slice with my coffee. 

Make this Limoncello cake anytime you need a simple, but stunning dessert.

Ingredients:

For Limoncello Cake:

• 240g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 250g granulated sugar
• 2 large lemons, zested
• 3 large eggs, room temperature
• 180ml (¾ cup) olive oil
• 120ml (½ cup) limoncello
• 60ml (¼ cup) lemon juice
• 60g (¼ cup) sour cream, room temperature

For Mascarpone Frosting:

• 250g mascarpone cheese
• 120g (½ cup) icing sugar
• 2 tsp vanilla extract
• 240ml (1 cup) double cream
• ¼-½ cup lemon curd

Method:

Preheat the oven at 180ºC or 160ºC for fan assist oven. Grease and line the bottom of a 9 inch springform or cake pan with baking paper.

In a large bowl, whisk together the flour, baking powder and salt together until well combined.

In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand.

On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whisk for 2-3 minutes. The egg and sugar mixture will be thick and light yellow in colour.

With the mixture on low speed, stream in the olive oil, followed by the limoncello, lemon juice and sour cream.

Once all the ingredients are mixed in, mix together for another minute on low to fully combine. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the dry ingredients. Mix until just incorporated.

Evenly pour the limoncello and lemon cake batter into the prepared cake tin. Bake the cake for 35-45 minutes or until the skewer inserted into the centre of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed.

Cool the cake in the pan for 15 minutes. Gently release the side of the springform pan, remove the ring and allow the cake to cool completely to room temperature before topping with frosting.

For the mascarpone frosting: On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the vanilla extract and icing sugar until well combined. Once all the sugar has been added, mix in the double cream slowly on low speed. Once all the double cream has been added, increase the mixer speed to medium for about 2-3 minutes or until the frosting is light and fluffy.

Once the cake is completely cooled, top the limoncello cake with the mascarpone frosting. Create decorative swirls using the back of a spoon. Drop dollops of lemon curd into the swirl. Using the back of a spoon, gently swirl the curd into the swirls of mascarpone frosting.

Enjoy!